Whole roasted spiced cauliflower

Good looking and good for you, this is our new favourite way to eat a cauli - by Kerrie Worner

Cath Muscat

Proudly supported by

If you're looking for cauliflower recipes to use the new superfood for nutrition and health benefits, this spicy number works as well for either a side dish or main meal.

Ingredients

1kg whole cauliflower

2 tsp coriander seeds 2 tsp cumin seeds

1 peeled garlic clove, halved

1 tsp sea salt flakes

¼ cup extra virgin olive oil

1 cup water

⅓ cup grated parmesan

1 tbsp chopped parsley, to serve

Dressing

2 tbsp extra virgin olive oil

2 tbsp white wine vinegar

1 tsp caster sugar

Salt and cracked black pepper, for seasoning

Method

Preheat oven to 200°C. Cut stalk, and most of coarse outer leaves, from cauliflower. Cut shallow cross in base of stalk with tip of knife.
Crush coriander seeds, cumin seeds, garlic and salt in a mortar and pestle. Add oil and stir to combine. Place cauliflower in a small roasting dish. Drizzle and rub oil mixture all over cauliflower.
Add water to roasting dish. Cover dish completely with foil and roast for 1 hour. Uncover and roast for a further 25 minutes or until browned and stalk is tender when pierced with a small knife.
Sprinkle parmesan over the top of the cauliflower and return to oven for 10 minutes or until melted.
Meanwhile, to make dressing, whisk all ingredients in a small jug.
Remove cauliflower from oven and transfer to serving dish. Pour dressing over and sprinkle with parsley to serve.

Tip: Cauliflower can be roasted up to 4 hours ahead and reheated in oven. Drizzle over dressing just before serving.

Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.